AIP Friendly Paleo Caramelized Onions
Caramelized onions are one of those kitchen transformations that feel almost magical — a pile of raw sliced onions slowly coaxing into something deeply golden, jammy, and intensely sweet. This version keeps things beautifully simple, relying on avocado oil and a low, patient heat to do all the heavy lifting without any ingredients that could derail an elimination protocol. The long, slow cook over medium-low heat is what separates truly caramelized onions from the pale, barely-softened kind, and the payoff is absolutely worth the time at the stove. A pinch of fine sea salt draws out moisture early on, helping the onions collapse and concentrate their natural sugars into something almost savory-sweet and irresistible. The optional splash of balsamic vinegar at the end adds a subtle tang and a gorgeous glossy finish — just check that your bottle is free of any additives if you're in a strict elimination phase. Pile these onto compliant burgers, stir them into soups, or use them as a rich, flavor-packed topping for roasted meats. Once you have a batch in the fridge, you'll find yourself reaching for them constantly.
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Learn more →Ingredients
6 servings
- 2 tbsp avocado oil
- 3 large yellow onions (about 2 lb), halved and thinly sliced
- ½ tsp fine sea salt
- 1 tbsp balsamic vinegar (optional)
Instructions
- 1
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the sliced onions and salt, then stir to coat evenly in the oil. Cook, stirring every 3–4 minutes, until the onions have wilted and released most of their moisture, about 10 minutes.
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